Justin Posted August 7, 2018 Share Posted August 7, 2018 I will be doing Rather scarily Just doing Sides to balance against the huge range of meat we saw at the last event. Friday roasted Pepper and Bacon Bruschetta and pear and parma ham bruschetta for Nibbles on Friday as well as kebabs.not sure what sort maybe masala again maybe lamb shish. Sat Breakfast eggs provencale again, Sat Feast Cornbread, Roasted Pepper with Grilled onions and feta salad Red flannel Hash German Potato Salad Devilled eggs with hot sauce Pudding Tarte tatin Pineapple upside down cake 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 7, 2018 Share Posted August 7, 2018 Thinkink of something down these lines. Friday. Popcorn for nibbles, will think of some thing quick for Mains, possibly Burgers, as it will be 18.00-18.30before I arrive. Saturday. Goulash with BBQ Dauphinoise Potatoes to serve along side the Goulash. Belly Pork Burnt Ends Pork Cheek Tacos. Possibly Asado Cross Chicken. Sausage Cobs for Breakfast? 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted August 7, 2018 Share Posted August 7, 2018 We won't be there until 18.00, we are bringing the Brinkman for a go on the Sat. Because of us coming directly from holiday we're thinking of doing some Sea Bass for main??? Still thinking about something else?? Rosemary is going to bake a carrot & walnut cake to have later... Ice. 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 8, 2018 Author Share Posted August 8, 2018 Anyone else cooking? I note from facebook: Paul: Depending on how my hot links turn out today I’ll probably do some of them, thinking about jerk pork too. Neil: I'm thinking lamb kebab for Saturday and that's as far as I go. With salad and naan bread James: Lamb tikka with grilled cauliflower and chickpea salad. Moroccan lamb with roasted veg cous cous. Flatbreads(shop bought) chicken and bacon wrapped pork fillet. Cola glazed smoked gammon. Martin: Porchetta stuffed with haggis and whiskey soaked cranberries, not sure what with yet and some variation of moink balls, possibly stuffed with jalapeno poppers or mozzarella Quote Link to comment Share on other sites More sharing options...
Justin Posted August 14, 2018 Author Share Posted August 14, 2018 Anything else being cooked? Quote Link to comment Share on other sites More sharing options...
Justin Posted August 14, 2018 Author Share Posted August 14, 2018 I might do some poached eggs too Quote Link to comment Share on other sites More sharing options...
Justin Posted August 14, 2018 Author Share Posted August 14, 2018 to go with the red flannel hash Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 14, 2018 Share Posted August 14, 2018 Hi Justin, I am finding more people all the time that have booked on, but I did not know about. As it stands there are about a dozen people Cooking, then there better half’s. Got two or three that have shown interest today, so should be a good turn out, and more people cooking than in July! Quote Link to comment Share on other sites More sharing options...
Justin Posted August 14, 2018 Author Share Posted August 14, 2018 Excellent, turning into a really success already, I will be in middle of kitchen again being industrious so will co opt some the better half's to help I think. Well done with the organising. 1 Quote Link to comment Share on other sites More sharing options...
Ice Ice Lady Posted August 15, 2018 Share Posted August 15, 2018 So sorry Justin, but I will not be able to help you this time, I am waiting to go in the hospital and have a procedure done on my coccyx when we get back. . Quote Link to comment Share on other sites More sharing options...
Justin Posted August 15, 2018 Author Share Posted August 15, 2018 (edited) OH, good luck with the procedure, hope the recovery goes well. re help I really enjoyed you cooking with me last time; thank you for that ;there are others who helped too so we shall see, i like making teams Edited August 15, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Ice Ice Lady Posted August 15, 2018 Share Posted August 15, 2018 Thank you, but not going in until after we get back as it is to close to our holiday . Quote Link to comment Share on other sites More sharing options...
Justin Posted August 15, 2018 Author Share Posted August 15, 2018 I know you are going to have a super break. xxx Quote Link to comment Share on other sites More sharing options...
Justin Posted August 15, 2018 Author Share Posted August 15, 2018 Ice and Ice Ice lady: We're going with Fish for this event, because of time restrictions on us as we don't get back from Portugal until that Fri. We hit Bristol airport around noon, drive to Warwick. Swap cars then drive to Holmfirth...so we decided to go fishy, We have a fish van every Wed so have ordered a Coley....ask for a big one. The others will be sea Bass or Bream won't know for a couple of weeks... Smokin monkey: Asado Chicken for a bit of fun on Saturday. Friday night will be Smashed Burgers, topped with Cheese and a serving of Pulled Beef Brisket, and some Green Stuff. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 15, 2018 Author Share Posted August 15, 2018 Looking forward to seeing the Asado chicken. Real Drama 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 16, 2018 Author Share Posted August 16, 2018 Just found another pudding that can do easy prep and leave. Easy to scale up. Seeing as no crepes how about this. Super easy and I can bring the sous vide wand if anyone has a suitbale container they can loan me for the day (i only use a pasta pot at home because I cook for 2. I will practice it at home first and see if it is worth it. I am also thinking sous vide potatoes and then grill for the salads I am doing. INGREDIENTS 5 small bananas, firm but ripe, peeled and cut into chunks 1 cup (200 g) brown sugar 2 cinnamon sticks 6 whole cloves Whipped cream or vanilla ice cream for serving DIRECTIONS 1. Fill and preheat the SousVide Supreme water oven to 176F/80C. 2. Put the bananas, brown sugar, cinnamon sticks, and cloves into a small cooking pouch and vacuum seal. Use the Gentle setting, if available, to avoid crushing the fruit. (Interrupt the sealing by forcing the seal if the fruit begins to be crushed.) 3. Submerge the pouch in the water oven to cook for 30 to 40 minutes, until bananas are soft and the sugar has melted. 4. Remove and allow to cool slightly. 5. Open pouch and remove the cinnamon sticks and cloves. 6. Serve bananas warm in a bowl topped with whipped cream or over vanilla ice cream. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 10, 2018 Author Share Posted September 10, 2018 (edited) I have ditched tarte tatin but will be making Beef heart Antichuros if I can find some beef hearts. Sous vide need 8 to 20 hours to cook the hearts before they go on skewers for bbq Edited September 10, 2018 by Justin typos 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 Just packing ingredients and decided I will do a litre sous vide rice pudding too. It can cook away when the beef hearts finish. Easy to make in 1 litre kilner jar. Have made it once before and it was Delicious> I have some pre made dulche de leche in the fridge that sweetens the pudding, I will bring with me. Happy to demonstrate to anyone interested. I can cool down a bit whilst the feast is eaten! Then if anyone can manage pudding, there will be rice pudding and pineapple upsidedown cake served with double cream if there is any left for laters 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 Found beef hearts . On order from butcher Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 13, 2018 Share Posted September 13, 2018 Leaving it a bit late Justin! Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 Oh I ordered it on Monday mate, picking it up tomorrow, he w snot sure how to butcher it (it is not hard) so you tubing butcher! He is alright in truth, and I asked him to join the forum as he has bought an offset and is learning. Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 (edited) My revised recipe list I will be trying to cook Friday Roasted Pepper and Bacon Bruschetta Pear & Parma Ham Bruschetta Lamb Shish Kebabs Tahini Dressing in Pitta bread. Sat Breakfast Eggs Provencale again, on Sourdough Sat Feast Cornbread, Roasted Pepper with Grilled onions and feta salad Red flannel Hash Beef Heart Anitchuros Devilled eggs with hot sauce Pudding Caramel Rice Pudding Sous Vide Pineapple upside down cake Fingers crossed! Edited September 13, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 Am interested in tasting Porchetta stuffed with haggis and whiskey soaked cranberries. I like Porchetta but not had this version before. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 13, 2018 Share Posted September 13, 2018 Just now, Justin said: Am interested in tasting Porchetta stuffed with haggis and whiskey soaked cranberries. I like Porchetta but not had this version before. Was talking to Martin at the weekend about this, sounds pretty good. Quote Link to comment Share on other sites More sharing options...
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